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Garden Update #5

Another Sunday morning, and once again I'm up early, taking photos of my plants.

The daisies are finally opening, and I'm including this one here for Ramya of Cascading Flavours, who is doing a blogging project spotlighting flowers. My yard has lots and lots of daisies, planted in memory of my mother. It was her favorite flower and when the daisies start coming up every year it always makes me think of her and what a great influence she was in my life.

My zucchini has another tiny baby zucchini to join the one on the left that I showed you two weeks ago. It's amazing to me how zucchini seem to grow so slowly early in the season, and then at the end of the summer they seem to appear overnight.

This is the biggest tomato I have so far. I took this photo yesterday in the bright sun so that's why it looks a little faded. The tomato is about 3 inches across.

This is my plant with the most tomatoes. During the first part of the garden season I water them every other day, but now it's time to start cutting back on water. Since I have overhead sprinklers in my garden, (not ideal, but a big project to change it), I have to set the sprinklers for less often and water the herbs, squash, peppers, and cucumbers by hand in between.

One lily is opening in a whole row of beautiful lily plants. Some of them are this color and some are a more orange-red color. The lilies are in a bed of perennials in the front of my house which also has daisies, bee balm, yarrow, hydrangeas, and a couple of other flowers which I don't remember the names.

I planted some lemon verbena this year, which smells heavenly. Anyone have ideas for savory dishes to use this herb?

How many peppers can you count? This isn't the plant that has the big pepper I showed you last week, but that one also has a lot of peppers. I'm very happy with how these two plants are growing.

The first yellow squash has appeared. I love to cook this combined with zucchini in a dish my family calls "Creamed Zucchini". The recipe is a bit unorthodox, but it tastes delicious.

The swiss chard seems perfectly happy in the partly shady location on the west side of my house, and has grown quite a bit. That's the update for this week, but if you want to compare the progress, here are the other garden updates:

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8 comments:

Great!Kalyn!You are really great.you have understood my overfondness of flower awareness and inspirations.I am quite sure that I am not only one to be fondof flowers.But flowers had greatly influenced in my life that i would be writing. Hope it is too early for my blogging and am only taking a chance with flowers blooming in season. My saying of thanks is not enough but daisy is looking so pretty as message in heavenly white clouds could reveal perhaps lesser than beautifully down on the Earth.Thanks a lot.again.

We used lemon verbena in place of lemon grass in Thai curries. I also like to throw in a few lemon verbena leaves into our mint pesto.

And thank you!! You've just reminded me of a fabulous dish we used to make all the time: "Rice Noodles in Lemongrass Broth with Sesame Crusted Shrimp", except we used lemon verbena instead of lemongrass. We find that the verbena has a similar enough taste to lemongrass and the leaves can actually be eaten instead of discarded. Lemongrass can be so tough.

Ramya, I am glad the Daisy was what you wanted. I'm not sure what you mean about please check my lines, but I'll visit your blog and see.

Mae, thanks.

EJM, Thank You for the idea of using the lemon verbena in place of m=lemongrass. I went right out and tasted a piece and it is amazingly similar. Lemongrass is really hard to find here, so this is quite exciting.

Very nice pictures of flowers and vegetables from your garden. I have a little rosemary plant in Stockholm... I took some branches from my dad's resemary in Italy and I tryed to make them survive in Sweden... it worked and now with all the light we have here and the hot weather of the last 2 weeks my little plant is growing so well... and the smell is so intense... I love it.

It is amazing, isn't it? It's gotten to the point that I only grow lemongrass for the ornamental aspect (I love its waving in the breeze)

And I must thank you! Your question about lemon verbena has prompted us to use some of our garden lemon verbena tonight. We're going to grill some porkchops and serve pasta with lemon verbena, garlic, preserved lemon and rapini as a side dish.

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